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Pumpkin Harvest Loaf

Pumpkin Harvest Loaf recipe image
This Pumpkin Harvest Loaf is a comforting blend of sweet pumpkin puree and warm spices like cinnamon, creating a tender crumb that&# 226;ÂÂs perfect for fall. The addition of egg whites keeps the texture light, while canola oil ensures every bite remains moist. Topped with a tangy lemon glaze, this loaf balances sweetness with a refreshing citrus kick. ItâÂÂs an ideal treat for cozy mornings, holiday gatherings, or as a delightful side to coffee. Simple to whip up with pantry staples, this vegetarian-friendly bread brings a homemade, seasonal charm to your table that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 906.6
Dietary: Vegetarian
Description
This Pumpkin Harvest Loaf is a comforting blend of sweet pumpkin puree and warm spices like cinnamon, creating a tender crumb that&# 226;ÂÂs perfect for fall. The addition of egg whites keeps the texture light, while canola oil ensures every bite remains moist. Topped with a tangy lemon glaze, this loaf balances sweetness with a refreshing citrus kick. ItâÂÂs an ideal treat for cozy mornings, holiday gatherings, or as a delightful side to coffee. Simple to whip up with pantry staples, this vegetarian-friendly bread brings a homemade, seasonal charm to your table that everyone will love.
Ingredients
  • 1 3/4 cup Pumpkin
  • 1/2 cup Egg substitute*
  • 2 ea Egg whites
  • 1/4 cup Canola oil
  • 1 cup Sugar
  • 2 cup Flour
  • 2 teaspoon Baking powder
  • 1 1/4 teaspoon Cinnamon
  • 1 teaspoon Baking soda
  • 1/2 cup Powdered sugar (for glaze)
  • 3 tablespoon Freshly squeezed lemon juice (for glaze)
  • 1/2 teaspoon Lemon zest (for glaze)
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC). Spray a 9x5-inch loaf pan with non-stick cooking spray and lightly dust with flour.
  2. 2
    In a large mixing bowl, combine the pumpkin puree, egg substitute, egg whites, and canola oil. Whisk until smooth and well-blended.
  3. 3
    Add the sugar to the wet ingredients and mix until incorporated.
  4. 4
    In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
  5. 5
    Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
  6. 6
    Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. 7
    Bake for 55-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
  8. 8
    While the bread bakes, prepare the glaze: whisk together 1/2 cup powdered sugar, 3 tablespoons freshly squeezed lemon juice, and 1/2 teaspoon lemon zest.
  9. 9
    Remove the loaf from the oven and immediately pour the lemon glaze over the warm bread while it is still in the pan.
  10. 10
    Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 906.6kcal
% Daily Value *
Total Fat 19.6g31%
Saturated Fat 2.3g12%
Cholesterol 111.9mg38%
Sodium 474.4mg20%
Total Carbohydrate 160.6g54%
Dietary Fiber 4.6g19%
Sugars 63.9g
Protein 22.5g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This loaf also freezes well; wrap tightly in plastic wrap and foil for up to 3 months.

Ingredient Substitutions: You can use 100% pure pumpkin puree (not pumpkin pie filling). For a vegan version, ensure your egg substitute is plant-based and use a vegan-friendly powdered sugar.

Variations: Try adding 1/2 cup of chopped walnuts or pecans to the batter for extra crunch. You can also add a teaspoon of nutmeg or ginger to the dry ingredients for deeper spice flavor.

Tip: Ensure your pumpkin puree is well-drained if it seems watery, as excess liquid can affect the texture of the loaf.

Keywords: pumpkin, loaf, bread, quick bread, fall baking, vegetarian, lemon glaze, cinnamon, harvest, autumn dessert, brunch, homemade, spiced bread, easy recipe, plant based option, comfort food, baking soda, egg substitute, canola oil
Read it online: https://www.chefs-mate.com/recipe/pumpkin-harvest-loaf-2/